Mango coconut mint cobbler recipe for this summer

If you ask me how would I define summer, I would say “stone fruits.” Peaches, plums, cherries, nectarines… loved them all since I was little. But mangoes? Not really, except for those I would enjoy on my trips to Brazil.

SEE ALSO: Mango, summer super food

While living in New York and even in Florida, past experience has taught me to stay away from them. They always seemed too dry, even bitter at times and way too fibrous.

But three years ago, a few of my lucky friends with mango trees in their backyards started sharing their bountiful harvest with me. I will never forget my first bite of a local tree-ripe mango…it was a burst of juicy sweet nectar, pure deliciousness, soft silky texture melting in my mouth. I knew then it was the beginning of an eternal love affair with mangoes. Since then, every summer I ask my mango owners friends for any extra mangoes they might have and might not want.

Thing is, these mangoes are so fresh and full of flavor that I don’t want to mix them up with anything else. Salsa? Nuh. Soup? Nope. Smoothies? Maybe. Mango Lassi? Yes, please. Devour them monkey style? You bet, mess included!

But why not use them on pies, tarts, clafoutis and cobblers. Summer is the perfect time for that—to use all seasonal fruits available fresh from your own tree (or a friend’s) or from the greenmarket. Mangoes are so versatile too. So don’t be shy, experiment adding some tart and peppery flavors, some fat, and yes, some sweet too. With those contrasts and diversity in mind, this is what I came up with.

Mango Coconut Mint Cobbler

Serves 6-8

Ingredients

•  4 1/2 cups fresh ripe mangoes, peeled and sliced
• Zest of 1 lime, plus extra for the crumb mix
• 5 leaves of fresh mint, cut in chiffonade
• 1 jalapeño pepper, seeded and sliced
• 1/4 cup brown sugar (or coconut sugar for a healthier twist)
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 cup butter, soft, room temperature (you may use coconut butter, if you are vegetarian or vegan)
• 1 package sweet corn cake mix or any other baking mix
• 2 tablespoons firmly packed brown sugar (coconut or date sugar)
• 2 tablespoons coconut milk

Directions

Preheat oven at 350 degrees F. Butter a 9-inch ceramic or glass pie dish. Set aside.

In a large bowl, combine mangoes, zest, mint, jalapeño, sugar, cornstarch, and cinnamon. Combine well to coat and let it rest for about 45 minutes to 1 hour. (Once is set, and if you want, slightly sauté it all with a touch of rum before adding to the pie dish and baking for extra flavour unless you want to make it kids friendly.)

In another bowl, combine the butter with the cake mix, sugar, and lime zest. Using your hands, combine well until texture resembles coarse crumbs. Add coconut milk and keep mixing until milk is absorbed by the cake mix. Set aside.

Pour mangoes into the prepared pie dish. Drop spoonfuls of the buttery topping mixture on top of the fruit until covered. Bake for about 45 minutes or until mixture is bubbling and/or when inserting a toothpick into crust comes out clean.

Remove from oven. Let it cool for about 10 minutes and serve warm with either ice cream or fresh whipped cream, or both!

SEE ALSO: Mango seafood salad recipe: A refreshing dish for a hot day